Turkish Cuisine In Youngs' Point of View


Sanlier N., Comert M., Ozkaya F. D.

MILLI FOLKLOR, sa.94, ss.152-161, 2012 (AHCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: Konu: 94
  • Basım Tarihi: 2012
  • Dergi Adı: MILLI FOLKLOR
  • Sayfa Sayıları: ss.152-161

Özet

This study was prepared and conducted for identifying youth people's opinion and aweareness of Turkish cousine which has a wide range of selections. 490 University students whose ages range between 18 and 25 were taken into account. Questionnaire form consisted of demographical information and young people's opinion about Turkish cultural couisine, and whether local dishes and special day dishes are cooked in their families. The collected data was evaluated using SPSS 11.0 package program. According to the collected statistics 55.3% of youth population did not like "keskek", 80.4% did not like "ogmac" and 44.9% did not like "hosmerim"; opposingly 90.4% did like "manti", 89.0% did like stuffed grape leaves ("zeytinyagh dolma") and 82.4% liked "karmyank". In the meantime it was pointed out that the regional dishes were not cooked as often as they used to be, and young population more likely preferred easy-to-cook food. 64.0% of young population indicated that the Turkish cousine is lost which was one of the flash data outcome on the other hand, 53.0% of young people thirds of Turkish cuisine is recognized around the world, 32.0% percent if the information on this subject, 15.0% recognized the world thinks of Turkish cuisine. Granting the vast majority of young people in the world of Turkish cuisine is quite irrelevant to this issue that does not express an opinion about the show. For this reason it was pointed out that the introduction of our cousine to domestic and foreigner tourist in hotels an restaurants, as well as preparing intense and continuous studies for young people to learn Turkish cuisine, especially by young people of Turkish cuisine and the recognition it deserves in terms of where it is important to arrive.